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Fine celery tart, hazelnut butter sabayon, celery skin juice with yellow wine
Benjamin Breton, chef at L'Auberge de Lucinges in the Haute-Savoie region of France, honors celery in a delicate tart.
This recipe by Benjamin Breton, chef at L'Auberge de Lucinges restaurant in Haute-Savoie, is from the 2024 edition of Book 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves8
- Preparation 1 h
- Cooking time 3 h 30
Ingredients for Benjamin Breton 's fine celery tart
For the celery tart
- 300 g puff pastry
- 80 g butter
- 2 celery balls
- salt and pepper
- Juice from celery skins
For celery skins and peelings
- 50 g celery stalks
- 100 g onions
- 1 clove garlic
- Thyme
- Laurel
- 5 cl oil
- 50 g butter
- 50 g soy sauce
- 5 cl yellow wine
- 1 l water
For the hazelnut butter sabayon
- 4 egg yolks
- 150 g butter
- 6 cl water
- 2 cl lemon juice
- Sal t
Steps for Benjamin Breton 's fine celery tart
- Prepare the celery tart: peel the celery (keep the skins), wash and finely chop with a mandolin. In a frying pan, with the butter, salt and pepper, successively build up the different layers of celery leaves. Cover with the puff pastry. Bake at 220°C for 25 min. Press down with a second frying pan and unmould. Cut into 8 slices.
- To make the celeriac juice, place the celeriac skins in a saucepan with the oil until golden-brown. Add the butter to continue the caramelization process, then add the chopped aromatic garnish. Deglaze with yellow wine, then soy sauce. Moisten with water. Simmer for 3 h. Strain through cheesecloth, pressing well. Cool, degrease and reduce to consistency.
- Make a beurre noisette and leave to cool. Make a sabayon with the egg yolks, water and lemon juice. Mix with the beurre noisette and finish with the salt.
- Finishing and presentation: reheat the celery tart in the oven for 3 min at 180°C. Arrange the various elements on the plate. For gourmets, add a few slices of black truffle.
- L'Auberge de Lucinges, 67 place de l'Église, 74380 Lucinges
- 14.5/20 in the Livre des 109
- Read Gault&Millau's review of L'Auberge de Lucinges
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